petrea_mitchell | Sensitivities solved (probably)

When I was diagnosed with whey sensitivity, my doctor warned me that it's usually accompanied by a sensitivity to soy protein. After several experiments, I was ready to conclude that soy was a problem for me too. And then I looked at several things which had triggered a reaction without containing whey or soy, realized that the common factor was rice, and then further realized that that invalidated all my findings about soy.

So the obvious thing to do was pick the local teriyaki place for last Friday night's takeout, order the chicken and tofu yakisoba, add on the bonus teriyaki sauce that came with it, eat the entire thing in one go, and then see how much I regretted it Saturday night. And... no reaction.

Not being able to eat rice means no more mochi, no Spam musubi, no onigiri, no mango sticky rice, and eternal paranoia around gluten-free baked goods because guess what the most popular replacement for wheat flour is. OTOH, soy being okay means I can stop trying to figure out whether something listed as containing soy on an allergen menu actually contains soy or was just fried in soybean oil, and it means a lot of East Asian cuisine is fine again. This is a trade I'll take.